2lbs mussels rinsed and picked through. Discard broken mussels, any open mussels tap on the counter to see if they close.

6 T butter

2 T garlic

1/2 cup chopped shallots or onions

Salt to taste

1 cup of dry white wine

Fresh thyme

Chopped parsley for garnish

Directions:

In a deep sauce pan add butter, garlic, shallots, wine, thyme, and salt. Cook until onions are tender. Add mussels. Put on a tight-fitting lid and let the mussels steam until all the mussels open - about 5 minutes. Toss mussels in cooking liquid and serve.